低温二氧化碳浸渍工艺对葡萄醋酿造的影响研究  

Study on the Effect of Low Temperature Carbon Dioxide Impregnation Process on Grape Vinegar Brewing

作　　者：张轶斌[1] 刘晨[1] 侯玮[1] ZHANG Yi-bin;LIU Chen;HOU Wei(School of Biological Engineering,Tianjin Modern Vocational Technology College,Tianjin 300451,China)

机构地区：[1]天津现代职业技术学院生物工程学院,天津300451

出　　处：《中国调味品》2018年第11期109-112,共4页China Condiment

基　　金：天津市津南区科技计划项目(20171510)

摘　　要：以玫瑰香葡萄为原料,采用低温CO2浸渍工艺酿造新型玫瑰香红葡萄醋,以传统工艺和常温CO2浸渍为对照,对比了CO2浸渍过程中葡萄压榨汁的色度、香气、酚类物质及单宁含量等的主要理化及对感官指标并对其进行了测定和评价。结果表明:采用CO2低温浸渍新工艺玫瑰香红葡萄醋在保留了酚类等功能因子的同时,最大限度地降低了最终产品中单宁的含量,使采用本法酿造的玫瑰香葡萄醋口感柔和,香气怡人,营养丰富。Using muscat grape as the raw material,a new type of muscat grape vinegar is brewed by low temperature CO 2 impregnation process.The traditional process and room temperature CO 2 impregnation are used as the controls to compare the color,aroma,phenolic substances and tannin content of grape pressed juice during CO 2 impregnation.The results show that the red muscat grape vinegar processed by low temperature CO 2 impregnation minimizes the content of tannin in the final product,while retaining the functional factors such as phenols,making the muscat vinegar brewed by this method taste soft,pleasant and nutritious.

关 键 词：低温CO2浸渍 葡萄醋 单宁 

分 类 号：TS264.2[轻工技术与工程—发酵工程]